Maangchi's Korean food and cooking forum » User Favorites: powerplantop

powerplantop on "Wonju Korean Restaurant / Roanoke, VA"

powerplantop — Sat, 13 Oct 2012 23:23:54 +0000

I ate here for the first time today. Glad I did the GamJatang – Pork Broth Stew, Haemul Pajeon – Seafood Pancake were really good. The kimchi was also good. As soon as they found I liked and knew about Korean food special banchan started coming out. The spicy buchu kimchi was very good. Wonju Korean Restaurant 5524 Williamson Rd Ste 13 Roanoke, VA 24012 (540) 206-3453 <a href="http://www.vawonjukorean.com/index.php" rel="nofollow">http://www.vawonjukorean.com/index.php</a>

DrwYng on "Dongchimi Korean Radish Water Kimchi 동치미"

DrwYng — Tue, 29 May 2012 21:47:13 +0000

Reviewed both powerplantop and Maangchi's recipes. Both sound wonderful. I'm excited for the spring weather, but might have to break out the dongchimi even if it is a "winter" dish!

Maangchi on "Dongchimi Korean Radish Water Kimchi 동치미"

Maangchi — Tue, 08 May 2012 02:00:21 +0000

My dongchimi recipe is online! <a href="http://www.maangchi.com/recipe/dongchimi" rel="nofollow">http://www.maangchi.com/recipe/dongchimi</a>

powerplantop on "Dongchimi Korean Radish Water Kimchi 동치미"

powerplantop — Thu, 12 Apr 2012 03:27:58 +0000

This one is off to a good start. We tasted it today and it already good. I am looking forward to watching your video.

Maangchi on "Dongchimi Korean Radish Water Kimchi 동치미"

Maangchi — Wed, 11 Apr 2012 23:05:06 +0000

awesome video! I actually filmed my dongchimi video a while ago. It will be posted soon. Thank you for sharing! yum yum hururuk! hururuk is sound of slurp. : )

powerplantop on "Dongchimi Korean Radish Water Kimchi 동치미"

powerplantop — Wed, 11 Apr 2012 16:04:03 +0000

This version is vegetarian / vegan friendly. 4 small radishes, 2 bunches of spring onions 6 green peppers 1 Asian pear 2 Apples 20 whole bulbs of garlic 1inch piece of ginger 1/4 cup glutinous rice flower 1/4 cup sugar 3/4 cup salt About 2 gallons of water in total Dissolve the sugar and rice flour in some water and allow to cool. Cut the radish into large pieces and add the salt. Allow to sit for two hours turning every half hour. After made let sit at room temp for a few days then put in the refrigerator. If you want it salty add some or all of the broth from salting the radish. <a href="http://www.youtube.com/watch?v=ULQXTujd0QI" rel="nofollow">http://www.youtube.com/watch?v=ULQXTujd0QI</a>

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Tue, 10 Apr 2012 15:56:27 +0000

M, yes it was filmed in my yard but my neighbors are not that close. As to the smell I would not do that inside the house. michii I would have liked to have waited about one more week before doing this step but I have to leave soon and from Saturday until I leave I will be to busy.

michii on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

michii — Tue, 10 Apr 2012 04:02:53 +0000

Thank you for sharing these techniques. It makes me wish I didn't have to travel so much and could baby sit a few clay-pots myself.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sun, 08 Apr 2012 00:11:22 +0000

Thank you so much for sharing this video. It's not easy to film and work at the same time. I love your doenjang color! It must be well fermented! I wish I could taste it. By the way, was this filmed in your yard? I hope you didn't have any complaints from your neighbors because when you boil soy sauce, it gives off such a strong smell. : )

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 07 Apr 2012 00:31:15 +0000

Its been almost a month now and the fermentation slowed way down so we went ahead to the next step. <a href="http://www.youtube.com/watch?v=4VjZFe8IeA0" rel="nofollow">http://www.youtube.com/watch?v=4VjZFe8IeA0</a>.

powerplantop on "Mul Naengmyeon"

powerplantop — Sun, 01 Apr 2012 13:10:39 +0000

I used beef stock to make Naengmyeon. The beef stock was made from 3.5 pounds of trimmed brisket. Let it sock in cold water for half an hour. Change the water and rinse the meat. Bring it to a boil for 10 minutes and change the water again. Bring it back to a slow boil and onion, garlic and black pepper corns cook until you can pierce the meat with a chop stick. Cool the stock and meat down and put in the refrigerator over night. Skim off any fat. Mustard sauce was: 1 tablespoon dry spicy mustard 3 tablespoons rice vinegar 3 tablespoons sugar 1/2 teaspoon sea salt <a href="http://www.youtube.com/watch?v=qGZDRPN9x7Y" rel="nofollow">http://www.youtube.com/watch?v=qGZDRPN9x7Y</a>

powerplantop on "DIMCHAE Recomendation"

powerplantop — Tue, 13 Mar 2012 14:52:40 +0000

I am looking to replace our Kimchi refrigerator since it is not working as well as it should. Can anyone recommend the most reliable one on the market now?

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Mon, 12 Mar 2012 16:52:19 +0000

Yep she grew up in the country so she knows a lot about how things used to be done. I am happy to learn from her and share what I learn. Thanks for the tip on the green mold.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Mon, 12 Mar 2012 15:57:26 +0000

Your mother-in-law can do anything for you! : ) I'm looking forward to the meju making video! I love your passion for sharing your delicious recipes with many people. You are cool, James! BTW, the green mold is known to be harmful. Be sure to remove all of it.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sun, 11 Mar 2012 23:56:01 +0000

If I am around when it is done I will definitively do that. Perhaps soon I can work with my mother-in-law to make the meju blocks. She made these for me. I would love to film how to make them.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sun, 11 Mar 2012 23:14:09 +0000

Thank you for uploading the video! I hope you upload another video when it's fermented!

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sun, 11 Mar 2012 20:53:32 +0000

I am latter than planned but I have started my second batch. <a href="http://www.youtube.com/watch?v=UGTkYZgApxM" rel="nofollow">http://www.youtube.com/watch?v=UGTkYZgApxM</a>

powerplantop on "Naan"

powerplantop — Sun, 29 Jan 2012 01:13:34 +0000

Wet: 1/2 cup lukewarm water 1 Tablespoon sugar 1 package dry yeast Dry: 3 cups of All Purpose flour 1 teaspoon salt 1 1/2 cups yogurt 2 Tablespoons melted Ghee Mix the Wet ingredients to activate the yeast. Mix the Dry ingredients. After the yeast has started to foam mix the yogurt and Ghee into the Wet. Add the Wet to the dough. Mix well and add yogurt or water to make a wet dough. Let dough rest covered for 15 to 30 minutes. Divided dough into smaller balls and let rise 15 to 30 minutes. Preheat oven and baking sheet. Shape balls into naan shape; brush the top with melted ghee. Heat a flat pan. Add your Naan to hot pan until it puffs up. Transfer to a hot baking sheet then under the broiler until the top is done. <a href="http://www.youtube.com/watch?v=hMqUkrbajpY" rel="nofollow">http://www.youtube.com/watch?v=hMqUkrbajpY</a>

Maangchi on "Nokdu Bindaetteok "Mung Bean Pancakes""

Maangchi — Sat, 28 Jan 2012 05:55:55 +0000

Great video tutorial for authentic bindaeddeok!

powerplantop on "Nokdu Bindaetteok "Mung Bean Pancakes""

powerplantop — Fri, 27 Jan 2012 20:20:13 +0000

For the batter soak 2 cups mung beans, 1/2 cup rice over night. Drain saving the water from the beans. Blend mung beans, rice, 2 teaspoons salt and 1 1/2 cups water blend until almost smooth. Add veggies and if you want meat. Add the batter to a hot pan with oil. Then fry until crispy on each side. For veggies I used pork, blanched mung bean sprouts, gosari, chives and green onions. <a href="http://www.youtube.com/watch?v=1G_oIIp0PEA" rel="nofollow">http://www.youtube.com/watch?v=1G_oIIp0PEA</a>

powerplantop on "Gosari or Kosari Namul 고사리"

powerplantop — Fri, 20 Jan 2012 11:35:17 +0000

I am still surprised at how much the stuff grows when you soak it!

Maangchi on "Gosari or Kosari Namul 고사리"

Maangchi — Fri, 20 Jan 2012 03:39:10 +0000

Thank you very much for uploading this video! Yummy! Kosari or gosari, Fernbrake in English looks like this. <a href="http://www.maangchi.com/ingredients/kosari" rel="nofollow">http://www.maangchi.com/ingredients/kosari</a>

powerplantop on "Gosari or Kosari Namul 고사리"

powerplantop — Fri, 20 Jan 2012 02:32:17 +0000

This is how I make Kosari Namul First I start with a 100 gram pack of dried Kosari. I soak it over night in a large bowl of water. It will grow a lot so use a large bowl. Then I give it a good rinse. Put it in a big pot of cold water when it comes to a boil I let it boil for 30 minutes. Pour off all of the water and rise really good with cold water. It is now good using in Bindaetteok where you want to use it plain. For Namul I separate it into 3 batches and chop it up into 2 inch lengths. For each batch I use 1 Tablespoon oil 1/2 teaspoon ginger 1 teaspoon garlic Some Green Onion 2 teaspoons Brown Sugar 1 Tablespoon Soy Sauce Sesame Seeds 1 teaspoon Sesame oil All of that gets sauteed 2 minutes with one batch of Kosari <a href="http://www.youtube.com/watch?v=jqXPqYl-gUo" rel="nofollow">http://www.youtube.com/watch?v=jqXPqYl-gUo</a>

Maha on "Yesterday I made Kimchi"

Maha — Sun, 18 Dec 2011 02:42:50 +0000

Amazing photos @powerplantop ^_^

marise on "Win a trip to Korea"

marise — Thu, 27 Oct 2011 07:42:23 +0000

oh! nice to see someone else that also entered the contest on this site :) here's my video: <a href="http://www.youtube.com/watch?v=bxU4dSM_WxE" rel="nofollow">http://www.youtube.com/watch?v=bxU4dSM_WxE</a>

az-gunner on "Win a trip to Korea"

az-gunner — Wed, 26 Oct 2011 16:36:25 +0000

I posted a vid for the competition. It looks like I have a lot of catching up to do. Wish me luck. <a href="http://www.youtube.com/watch?v=kLPDUSubPT4" rel="nofollow">http://www.youtube.com/watch?v=kLPDUSubPT4</a>

powerplantop on "Win a trip to Korea"

powerplantop — Mon, 10 Oct 2011 12:13:53 +0000

I just found out about this contest. Make a Korean food cooking video and post it on YT for a chance to win a trip to Korea. I can not enter since I am not availible on the dates for the trip. But perhaps some one here can win. <a href="http://welcome.visitseoul.net/eng/sub/delicious.jsp" rel="nofollow">http://welcome.visitseoul.net/eng/sub/delicious.jsp</a>

powerplantop on "Bonga Korean Restaurant Houston, Tx"

powerplantop — Sun, 11 Sep 2011 04:15:40 +0000

Yes, that is the goat soup. It was quite nice.

Maangchi on "Bonga Korean Restaurant Houston, Tx"

Maangchi — Fri, 09 Sep 2011 13:37:42 +0000

Is the soup served in an earthenware bowl goat soup? Looks great!

powerplantop on "Bonga Korean Restaurant Houston, Tx"

powerplantop — Mon, 05 Sep 2011 12:52:34 +0000

Bonga Korean Restaurant This weekend we had lunch at Bonga. This was my third trip to the place. I have been happy each time. I had the Goat soup, we also had kimchie chigaee, and dolsotbibimbab. All of the dishes were good, the Banchan was also good. 9861 Long Point Road, Houston, TX 77055-4107 Goat Soup Banchan